Monday, September 6, 2010

Monday's Meals!

Here you go! It's Monday...time to prep for a week of meals! In no particular order.

Chicken Tacos
3-4 boneless chicken breasts, grilled and cut into strips
Soft tortillas (whole wheat for your health nuts)
Shredded cheese
Sour cream
Black Beans
Lettuce
Salsa
Tomatoes

Cut and assemble as necessary!

French Bread Pizza
Two large loaves of french bread (garlic if you want)
Pizza Sauce
Mozzarella cheese
Meat of choice (sausage, hamburger, pepperoni, etc)
Mushrooms or olives
Topping of choice

Top with sauce, cheese and toppings. Cook in oven at 350 until cheese is melted and brown.

Easy Wild Rice and Chicken Soup with crusty bread, fruit
1 can cream of mushroom soup
1 can cooked chicken
1 box uncle ben's wild rice (instant)
Milk
Place it all in crock pot and add as much milk as you want. Cook until rice is soft. Serve with crusty bread.

Marinated Chicken breasts on the grill, salad
4 boneless skinless chicken breasts, thawed
1 pkg ranch dressing mix
Glug of olive oil
Salad
Marinate chicken with ranch and oil all day. Grill on the grill or in a pan on the stove.

Friday Fun Night: Breakfast for dinner
Waffles
Scrambled eggs
Toast
Bacon
Made to order!

Weekend: Leftovers and/or crock pot meal

Dessert treat of the week: Pumpkin bars
Bars:
4 eggs
1 2/3 cups granulated sugar1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.


Have a great week!!

1 comment:

Crazy Mom said...

Have you heard of clean eating? I'm venturing in, mostly looking for dairy free recipes. Got any goodies?